A Massive,  Creamy, Chocolate-Peanut  Butter Dream

This Giant  Reese’s Peanut Butter Cup Pie is exactly what it sounds like — a supersized version of the iconic candy, transformed into a rich, sliceable pie. It features a buttery chocolate cookie crust, a thick and ultra-creamy peanut butter filling, and a glossy chocolate ganache topping that snaps just like a real Reese’s cup. Every bite is bold, indulgent, and unforgettable.

Why This Pie Is Legendary

• Tastes just like a giant Reese’s cup
• No baking required (optional baked crust)
• Thick, creamy, and perfectly sliceable
• Ideal for holidays, birthdays, and celebrations
• A guaranteed crowd-pleaser for peanut butter lovers

Ingredients

Chocolate Crust

• 2½ cups chocolate cookie crumbs (Oreos, filling removed)

• ½ cup unsalted butter, melted

Peanut Butter Filling

• 1½ cups creamy peanut butter (not natural)

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1¼ cups heavy whipping cream, whipped to stiff peaks

Chocolate Ganache Topping

• 1½ cups semi-sweet chocolate chips

• ¾ cup heavy cream

• 2 tablespoons butter (optional, for shine)

Optional Garnish

• Mini Reese’s cups

• Chopped peanuts

• Chocolate drizzle

• Peanut butter drizzle

• Sea salt flakes

Preparation Time

• Prep time: 25 minutes

• Chill time: 4–6 hours (or overnight)

• Total time: ~5 hours

Step-by-Step Instructions

Step 1: Make the Chocolate Crust

In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined.

Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Chill for 20–30 minutes (or bake at 350°F / 175°C for 10 minutes, then cool completely).

Step 2: Prepare the Peanut Butter Filling

In a large bowl, beat cream cheese until smooth.

Add peanut butter, powdered sugar, and vanilla. Beat until thick and creamy.

Step 3: Fold in Whipped Cream

Gently fold the whipped cream into the peanut butter mixture until fluffy and fully combined.

The filling should be light, creamy, and mousse-like.

Step 4: Assemble the Pie

Spread the peanut butter filling evenly into the chilled crust.

Smooth the top with a spatula.

Chill for at least 1 hour before adding ganache.

Step 5: Make the Chocolate Ganache

Heat heavy cream until just beginning to simmer.

Pour over chocolate chips and butter. Let sit 2 minutes, then stir until smooth and glossy.

Allow ganache to cool slightly.

Step 6: Finish the Pie

Pour ganache over the peanut butter filling and gently spread to the edges.

Tap the pan lightly to remove air bubbles.

Step 7: Chill Until Set

Refrigerate for 3–4 hours (or overnight) until fully firm.

Texture & Flavor

• Crisp chocolate crust
• Thick, creamy peanut butter center
• Smooth chocolate shell that slices cleanly
• Rich, candy-bar flavor in pie form

Pro Tips for Perfection

• Use regular creamy peanut butter for best texture
• Chill between layers for clean slices
• Warm knife slightly for perfect cuts
• Let sit 10 minutes before serving for ideal softness

Variations

• Crunchy Reese’s Pie – add chopped Reese’s cups to filling
• No-Bake Oreo Crust – use store-bought crust
• Milk Chocolate Version – swap semi-sweet for milk chocolate
• Frozen Reese’s Pie – freeze and serve like ice cream cake

Storage

• Refrigerate up to 5 days
• Freeze up to 2 months (wrap tightly)

Calories (Approximate)

Per slice (1/10 pie): 520–580 calories

Final Thoughts

This Giant Reese’s Peanut Butter Cup Pie is bold, indulgent, and unapologetically rich. It’s the kind of dessert people remember — creamy peanut butter, chocolate perfection, and that unmistakable Reese’s flavor in every bite.